As it’s #NationalPicnicWeek and we can’t have a picnic without the creamy deliciousness of this Quiche Lorraine, we thought we’d show you why and share the recipe with you. Give it a go and you will see what we mean!

Ingredients:

225g plain flour
150g cold butter, cubed
2 tsp water
1/2 tsp salt
Filling:
220gm smoked streaky bacon, chopped
1 large onion, sliced
450ml double cream
100g strong cheddar, grated
2 Clarence Court eggs + 2 yolks

Method:

Pre-heat the oven to 190C.

To make the pastry, rub the fat into the flour to resemble breadcrumbs.
Add the water and mix to a firm dough.

Roll out the pastry and line a 25cm flan dish and prick the base.
Bake blind.

Meanwhile, fry the bacon and onions until soft.

When the pastry is cooked remove it from the oven and turn the temperature down to 170C.

Spoon the bacon and onions over the cooked pastry case.

Stir the rest of the ingredients together, saving a tablespoon of the grated cheese to sprinkle on top, and pour into the pastry case.
Sprinkle with the remaining cheese and bake for 25 – 30 mins, until set (take care not to overcook it − it should be soft and creamy).

N.B. A mixture of milk and cream is excellent for a less rich quiche.